Cookies and Cream Cheesecakes

Instructions

• 1

  Scrape the cream from 6 of the Oreo cookies and set both the cookies and cream aside. Place the cream cheese, sugar and salt in the bowl of a food processor and process until smooth, scraping down the side occasionally. With the processor on, add the eggs, vanilla, 6 whole Oreo cookies, the reserved Oreo cream and buttermilk through the feed chute. Continue to process for a further minute or until smooth. Divide the cheesecake mixture evenly among 6 x 8 fl oz canning jars and seal with the lids.

  Tip: It’s important to not over tighten the lids.
• 2

  Attach the HydroPro Plus to the side of a pot or large vessel (max 12 gallons). Place the jars in the vessel and weigh them down to prevent floating. Fill with warm tap water halfway between the minimum and maximum lines. Set the temperature to 175°F and the time to 1hr for Soft & Creamy and 1hr 30min for Firm & Creamy, using Manual Cooking from the main menu and press Start.

• 3

  Place the reserved Oreos in the bowl of a food processor and process to form fine crumbs.

• 4

  When the timer signals the cheesecakes are done, carefully remove the jars from the water bath using tongs and allow to cool. Enjoy at room temperature or place in the refrigerator to cool completely.

• 5

  Top with whipped cream and the Oreo crumbs to serve.